Ree’s Chicken-Fried Steak with Gravy – Crispy, Comforting, and Classic

Why You’ll Love This Recipe

Ree’s Chicken-Fried Steak with Gravy is the ultimate Southern comfort food, offering a crispy, golden coating and a rich, creamy gravy that ties everything together. This dish is hearty and satisfying, featuring tenderized cube steak breaded in a seasoned flour mixture and fried to perfection. The creamy white gravy, made with pan drippings, adds a savory finish that makes the meal irresistible. Perfect for a cozy family dinner or a weekend indulgence, this recipe is both nostalgic and filling. Its combination of crunch, tenderness, and creamy sauce creates a balance that few dishes can match. Whether paired with mashed potatoes, green beans, or fluffy biscuits, Chicken-Fried Steak with Gravy is a timeless classic that will never go out of style. Easy enough for home cooks but impressive enough for entertaining, it is a dish that embodies warmth, flavor, and Southern tradition.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Each ingredient works together to build a dish that is flavorful, comforting, and deeply satisfying.

Cube steak serves as the base, a tenderized cut of beef perfect for breading and frying.

All-purpose flour is the main coating, seasoned to create a flavorful crust.

Salt seasons both the flour and the gravy, enhancing every layer of flavor.

Black pepper adds a sharp, savory kick that balances the creamy gravy and crispy crust.

Paprika provides warmth and color in the breading mixture.

Garlic powder deepens the flavor of the crust without overpowering the beef.

Eggs are whisked with milk to form the dredging mixture, ensuring the flour sticks to the steak.

Whole milk not only enriches the dredging mixture but also forms the creamy base of the gravy.

Vegetable oil is used for frying, giving the steak its crisp, golden exterior.

Butter is added to the gravy for extra richness and a velvety finish.

Directions

Begin by preparing the breading station. In one shallow dish, combine flour, salt, pepper, paprika, and garlic powder. In another, whisk eggs with milk until smooth.

Season the cube steaks with salt and pepper. Dredge each steak first in the seasoned flour, then dip into the egg mixture, and return to the flour for a second coating. This double-dipping ensures a crisp, flavorful crust.

Heat vegetable oil in a large skillet until hot but not smoking. Fry the steaks in batches until golden brown and crispy on both sides, removing them to a paper towel–lined plate to drain. Keep warm while making the gravy.

For the gravy, carefully drain most of the oil from the skillet, leaving about 2–3 tablespoons along with the browned bits. Stir in a few tablespoons of flour, whisking to form a roux. Slowly add milk while whisking until smooth and thickened. Season generously with salt and black pepper, adjusting to taste.

Serve the crispy chicken-fried steaks smothered with warm, creamy gravy.

Servings and timing

This recipe makes 4 servings. Preparation takes about 15 minutes, frying requires 20 minutes, and making the gravy adds another 10 minutes. The total time is around 45 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to maintain crispness. The gravy can be reheated on the stovetop, thinned with a splash of milk if necessary. Freezing is not recommended, as the coating may become soggy.

Variations and Customizations

Spicy Chicken-Fried Steak
Add cayenne pepper or chili powder to the flour mixture for extra heat.

Buttermilk Breading
Replace milk with buttermilk in the egg wash for a tangy, tenderizing effect.

Herbed Gravy
Stir in chopped fresh herbs such as thyme or parsley for a fragrant twist.

Cheesy Gravy
Melt shredded cheddar or pepper jack into the gravy for a creamy, cheesy variation.

Lightened-Up Version
Bake the breaded steaks on a greased baking sheet at 400°F until golden and crispy, flipping halfway.

Southern Deluxe
Serve with mashed potatoes, collard greens, and biscuits for the ultimate Southern meal.

FAQs

What cut of beef is best for chicken-fried steak?

Cube steak is traditional, but round steak pounded thin also works.

Can I use chicken instead of beef?

Yes, chicken breasts or thighs can be breaded and fried the same way.

How do I keep the breading from falling off?

Make sure the steaks are dry before dredging and press the flour firmly onto the meat.

What oil is best for frying?

Vegetable oil, canola oil, or peanut oil all work well for this recipe.

Can I make the gravy without pan drippings?

Yes, use butter as the fat base, though it won’t have the same depth of flavor.

How do I know when the steaks are done?

They should be golden brown and crispy on the outside; cube steak cooks quickly, so frying 3–4 minutes per side is usually enough.

Can I make this gluten-free?

Yes, substitute gluten-free flour for dredging and for the gravy.

Conclusion

Ree’s Chicken-Fried Steak with Gravy is the ultimate comfort food dish, combining crispy, golden steak with a creamy, peppery gravy that brings everything together. It’s simple, satisfying, and full of Southern charm. Whether you prepare it as a weeknight indulgence or a centerpiece for a family gathering, this recipe is guaranteed to deliver hearty flavor and homestyle comfort. With endless opportunities for customization, it’s a dish you’ll return to whenever you crave a crispy, comforting classic.

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